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Blueberry Coffee Cake w/ Muffin Streusel

Prep Time:10
Cook Time:50
  • 260 Calories
  • 3g Protein
  • 36g Carbs
Our blueberry coffee cake is an ode to the traditional coffee cake recipes that grandmothers have been keeping secret for generations. We add our frontier style ingredients and techniques to make this a perfectly balanced, filling, and whole grain based treat to start your morning. From bowl, to oven, to plate in just 45 minutes this cake is easy to make and perfectly pairs blueberries with a hint of coffee.



  • 1-1/2 cups whole wheat pastry flour
  • 3/4 cup Sugar
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1 Egg
  • 1/4 cup Vegetable Oil
  • 1/2 cup Milk
  • 1 cup Fresh or Frozen Blueberries


  • 1/2 cup Kodiak Cakes Blueberry Muffin Mix
  • 1/4 cup (4 tablespoons) Unsalted butter


  1. Preheat the oven to 375 F degrees
  2. Grease and flour an 8" Springform pan. Set aside
  3. Sift the flour into a large mixing bowl. Add the sugar, baking powder, and salt. Whisk together
  4. In another bowl, whisk together the egg, oil, and milk
  5. Add the wet ingredients into the dry ingredients and mix just until combined
  6. Fold blueberries into batter and spoon evenly into prepared pan
  7. Place the muffin mix in a small bowl. Cube the butter and add to the muffin mix, cutting in with a knife or pastry cutter until the mixture is made up of small pieces of butter. Sprinkle mixture evenly over top of cake batter
  8. Bake cake in the preheated oven for 45-50 minutes, or until a tester inserted into the center comes out clean. Streusel should be golden brown
  9. Let cool for 30 minutes. Can be served warm or at room temperature

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